Lamb Meatballs in a Tomato Sauce

For many years now, meatballs have been my main “go-to” dish whether I am having a party or going to a pot luck. Why? There are several reasons.

First, they are easy to make. The most difficult part is getting them in a ball shape without over working them.Second, they can be made well in advance. They are easy to freeze and reheat well. Third, they are versatile. They can be served as an appetizer or main course. They can be served alone, over pasta or rice, or in a sandwich. Fourth, they can be made from a variety of ingredients. There are many combinations of meats, seasonings, and binders that can be used. The can be served plain or in a sauce, of which there are many, many variations. Finally, they are delicious.

For years, I stuck to one of my favorites as the “go-to” meatballs, sweet and sour. However, I have been expanding my “go-to” selection to include a larger variety lately. I now have a small selection of favorite meatballs to make for including my latest favorite, lamb meatballs.

When I get ground lamb on sale or have some leftover when I make lamb burgers or lamb sliders, I make lamb meatballs and freeze them for later use.

If I needed something rather quick for dinner or a pot luck, I just made a quick tomato sauce that uses some of the same flavors found in the meatballs and put the frozen meatballs in it until they are thoroughly heated. It makes for an easy and delicious dish that seems like it took much more effort to make than it did.

Recipe: Lamb Meatballs

Ingredients:

2 lb. ground lamb

1 med. onion, finely chopped

1/2 c. quick cooking oatmeal, crushed

2 beaten eggs

2-3 Tbsp. finely chopped mint

2 tsp. seasoned salt, or to taste

1/2 to 1 tsp. cumin, or to taste

1/2 tsp. black pepper, or to taste

Instructions:

Combine all ingredients.

Form into desired size meatballs.

Fry in 1 – 2 tablespoons olive oil until almost/completely done or bake in a baking dish or sheet in a 350 degree F oven until almost/completely done.